With so many zesty seasonings, no one will ever guess the secret ingredient (see sidebar) that replaces the mayonnaise and oil in this low fat version of an old Southern favorite. The sauce is on the milder side, as a starting point, but some traditional recipes call for as much as two tablespoons of horseradish.

If you like it hot, fire away!

You can buy boiled shrimp at a seafood market, but they tend to be salty. To cut the sodium, cook them yourself in salt-free, liquid crab boil concentrate, according to package directions.